Glucosyl Rebaudioside C

Abstract

The invention provides a process of preparing glucosyl Rebaudioside C composition. The glucosyl rebaudioside C composition is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in edible and chewable consumables such as various foods and beverages, confectionaries, bakery products, cookies, chewing gums, and the like.

I claim: 
     
       1. A glucosyl Rebaudioside C composition comprising at least 20% glucosyl Rebaudioside C and 0-20% unmodified Rebaudioside C, all percentages being on anhydrous wt/wt basis wherein the glucosyl Rebaudioside C composition is prepared by a method comprising the steps of:
 a. providing a steviol glycosides composition comprising at least 20% of Rebaudioside C on anhydrous basis; 
 b. providing a donor of glucose residues; 
 c. dissolving the steviol glycosides composition and the glucose residues donor in water; 
 d. adding an enzyme capable of transferring glucose residues from the glucose residues donor to Rebaudioside; and 
 e. incubating the reaction mixture to obtain a glucosyl Rebaudioside C composition comprising at least 20% glucosyl Rebaudioside C and 0-20% unmodified Rebaudioside C, all percentages being on anhydrous wt/wt basis; 
 
       wherein the glucosyl Rebaudioside C composition is useful as a sweetener, a sweetness enhancer, or a flavor enhancer. 
     
     
       2. A consumable comprising the glucosyl Rebaudioside C composition of  claim 1  at a concentration from 0.1 ppm to 100,000 ppm. 
     
     
       3. A food ingredient comprising the glucosyl Rebaudioside C composition of  claim 1  at a concentration from 0.1 ppm to 100,000 ppm. 
     
     
       4. A method of preparing a consumable utilizing the glucosyl Rebaudioside C composition of  claim 1  at a concentration from 0.1 ppm to 100,000 ppm.